Photo by Neidy Gutierrez / SOC Images.
Nickola “Susie” Sugrim and her late brother, Richard, had a vision: create a one-stop shop of foods from different cultures made with only the highest quality, organic ingredients; a place that would be called Food Hall.
Located at 130 Monticello Avenue, you’ll find what’s only the first step of the bigger picture.
“Right now, [I’m] just start[ing] off small with a cafe and eventually working my way [up],” she said.
“Food is medicine. I believe that healthy food is medicine and food is life. What we put in our body, that’s what we get. I try to do organic, local and natural food. My passion is I wanna help people with food because I believe that we can reverse sickness by food,” she said.
As you walk in, you’re greeted by mixed uses of white and green—white floors, white marble walls, green plants and green velvet chairs—and a photo of Richard in a gold frame, standing on a horse with his arms wide open, in a spot where everyone can see.
“The design, actually that’s my brother’s design,” she smiled. “I like to add some stuff that I [can] feel he’s here and his [taste] is high quality. He always thinks about big stuff and that anything that you do, you should do the best… If I would give somebody something to eat, let it be the best ingredients, let it be of high quality.”
Love For Culinary
Sugrim, who’s originally from Guyana, has had a passion for cooking since she was six years old. At just 10 years old, Sugrim would make a full meal for the whole family from the ingredients her mother got.
Sugrim came to Jersey City 25 years ago and has been in the West Side/Bergen area ever since. She studied culinary at Hudson County Community College, which is known as one of the best colleges in New Jersey for Culinary Arts.
When asked what made her want to open Food Hall, she replied: “it’s [always] been in my heart and my desire.”
As for the location, Sugrim added that she wanted to offer something nice on Monticello Avenue and attract locals—and beyond—by sharing love, kindness and, of course, good, healthy food.
All it took was Sugrim’s brother to push her to pursue her dream.
“He was an architect and he had always told us, never settle for anything. Always think big, never settle for crumbs, but always your mindset should be big,” she said.
“This cafe is just a small thing [now], but [it’s going to be] really big. He want[ed] to have different stations like Italian, American [and] pastries… that’s why [it’s] Food Hall Cafe. So maybe later on, as [the] business is accomplished, maybe [we are] able to fulfill that purpose.”
A Place For Jersey City To Have ‘Peace,’ ‘Stillness’
On the wall adjacent to her brother’s photo, you can find their menu, which is filled with options that are more than just coffee and tea.
You can create your own breakfast sandwiches, choose from organic salads like Susie’s house salad, make your own pasta or rice bowl and even get a taste of Sugrim’s Caribbean culture with the roti with curry chicken.
As for coffee and pastries, they have their specialty drip coffee, almond croissants, chocolate croissants, muffins, scones and more—some of which are made in house. And if it were up to Sugrim, she’d choose the chocolate croissant or scone.
Food Hall has been open for less than two months. While she knows there’s a lot more to do, especially as a woman and minority-owned business, she’s grateful for the strong mindset she has and is looking forward to the future.
“I know as long as I have the strength and endurance… We can consistently do anything,” she added. “You could go through the fire, but you know you’re gonna come out.”
Food Hall is available for catering, including holiday meals that are “healthy and organic.” They can fix a menu with customers and work with them to meet their needs.
The location also serves as an event space for any occasion—even if it’s a tea party with a charming tea set, tasty pastries and foods for various-sized groups. You can call 201-314-3270 or check them out on Instagram at @food.hallcafe.
“We have to work with each other. We have to work with each other so then we could build a team and build an environment.”
